|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed queso, mac cheese, chicken stock, and lettuce that had been cooling from the night before or two nights before and still had not fallen to below 45F- all discarded to correct. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed potato cakes holding on top of the oven at <135F- reheated inside of oven to >165F to correct. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the 2 door reach in holding TCS foods at >45- products just prepped cooled down in walk in and others discarded.
Refrigeration throughout looks so much better today. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed stocks, sauces, and lettuce cooling in very deep portions inside of tightly covered plastic containers. Discussed the need to use proper cooling methods and use thermometers to make sure product is 45 before being placed into such a deep container.
Lettuce that was prepped this morning was in a deep portion and tightly covered as was the pasta that was cooked this morning. Both placed onto cooling trays and rolled into the walk in to continue a quicker cooling process. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats in the facility today but they have been reduced a lot. Staff has had treatments, cleaned and sealed up drains. Keep up the good work on this front. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted racks in dry goods room and a rusted beer cooler. A lot of racks have been replaced throught the facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed a couple holes in walls today and some missing baseboard. The downstairs is volumes better after the repairs have been made, thank you. |
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